RECIPE FOR CHARRO BEANS RECIPES

Steps:

• Rinse and pick over beans.
• Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm.
• Before the beans are done, fry the bacon in a large skillet until halfway cooked.
• Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp.
• Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer.
• Add chopped cilantro and jalapenos; combine everything in one large pot.
• Add salt and pepper to taste.

Steps:

• Start by rinsing and de-stemming the tomatoes.  Roast them in a 400F oven for 20-25 minutes. 
• Roughly chop the 1/2 onion and saute in some oil over medium heat.  Add a peeled, whole garlic clove to the pan.  Saute until the onion starts to brown and then add the mixture to a blender. 
• Add the roasted tomatoes to the blender along with the onion mixture, 1/4 jalapeno, and 1/2 teaspoon of salt.   Combine well.   If you want more heat add another sliver of jalapeno. 
• Add a dollop of oil to a saucepan over medium heat.   Add the tomato mixture from the blender and simmer for a few minutes.   You can optionally add 1/2 cup of stock at this point -- this will keep the sauce liquidy.  Take a final taste for seasoning, adding more salt if necessary.
• Heat up the corn tortillas in the oven.  You can alternatively give them a flash fry in some oil. 
• Use tongs to give the tortillas a swim in the sauce.  Add the coated tortillas to a plate and fill with cheese.  Other good options for fillings:  refried beans, raw onion, shredded chicken, or your protein of choice.
• Fold the tortillas (or roll them up) and coat them with plenty of the tomato sauce.  You can optionally give them a few minutes in the oven to warm up.  
• Top them with a sprinkling of Cotija cheese, Mexican Crema, and finely chopped cilantro.  Serve immediately.